Two of my favorite flavors: lemon and raspberry. I have already published a recipe for a cake with these amazing flavors, but today let’s make cookies.
Nothing beats a soft cookie, I think I’ve written that a million times on this blog, but it’s so very true. A soft lemon cookie with a slightly tangy and sweet raspberry frosting is what you’ll find below!
Preheat your oven to 350 degrees
Line 2 cookie sheets with parchment paper
– 12 Tablespoons of butter (1 ½ stick) (softened)
– 1 cup white sugar
– 2 eggs
– ½ teaspoon vanilla extract
– ½ teaspoon almond extract
– 2 ½ cups of flour
– 1 packet of vanilla pudding mix
– 1 ½ teaspoon corn starch
– ½ teaspoon baking soda
– Pinch of salt
– Zest of 1 large lemon
– ½ cup lemon juice
With a stand mixer or a hand mixer, cream together the butter and sugar until light in color and fluffy. Add one egg at a time and mix, and then add the vanilla and almond extracts.
In a medium bowl whisk together the flour, pudding mix, corn starch, baking soda and salt.
Add the flour mixture to the butter and sugar mixture a third at a time. Once incorporated, add the lemon zest and juice.
Scoop a heaping tablespoon of dough onto the cookie sheets for each cookie. Make sure they are about an inch apart.
Bake for 10-15 minutes. The center and top of the cookie should still feel soft but the bottom edges should be golden.
Let cool completely before adding the frosting!
Raspberry Cream Cheese Frosting
– 4 ounces cream cheese (softened)
– 4 tablespoons butter (softened)
– ¼ cup powdered sugar
– 2 tablespoons raspberry jam or preserve
In a stand mixer or with a hand mixer, mix together the cream cheese and butter. Add in the powdered sugar and combine. Then add the raspberry, and you’re done!
Spread on cooled cookies!
OBSESSED ∙ WITH ∙ THESE ∙ FLAVORS